Every year, Americans resolve to eat healthier and exercise more.
That’s great and all, but if 2020 has taught us anything, it’s the importance of living life to the fullest while you can. For some of us, that means filling our stomachs.
On Long Island, chefs have created dishes worth ditching your New Year’s resolution for. From fried chicken made fresh in a virtual kitchen to a sandwich not to be balked at on the North Shore, here are some dishes to spring for on a cheat day (or every day).
What the Cluck??!!, Lucky Cluckers (Various Delivery Locations)
When COVID-19 hit, Lessing’s Hospitality Group opened a virtual/ghost kitchen to provide Islanders with one of this country’s ultimate comfort foods: fried chicken. The What the Cluck?!! is not only a PG-version of a phrase that epitomizes the current climate but an antidote to it as well. To create it, Chef William Muzio throws together applewood smoked bacon, Alabama white barbecue sauce, crispy fried onions, banana peppers (there’s your veggie fix!) and pickles on a toasted pretzel bun. It’s salty, savory, and, as Muzio quips, “The best #clucking chicken around if you are lucky enough to live in our delivery area.”
Queens (Elmhurst Area): Monday-Friday 12 p.m.-8 p.m.
Stony Brook Area: Wednesday-Saturday 12 p.m.-10 p.m. and Sunday 11 a.m.-8 p.m.
Bayshore/Babylon/Islip/Sayville Monday-Sunday 11:30 a.m.-11 p.m.
Huntington & Surrounding area– opening soon
Smoked Short Rib Chili, Post Office Cafe (Babylon)
Muzio swears this isn’t your average chili. “It’s a game-changer, best served with a cold beer watching football,” he says. It’s also ideal for the cooler nights ahead. The chili, which features tender chunks of smoked pork, warms both the body and soul, and it’s topped with a Mexican cheese blend that sticks to the ribs in all the right ways.
Pot Pie, Cooperage Inn (Baiting Hollow)
Cooperage Inn’s pot pies are so popular, owner Jonathan Perkins is giving them their own spinoff: North Fork Pot Pies. Guests can get their pot pies at a new window at Cooperage Inn. And the famous pot pie will also still be available at Cooperage Inn. The traditional version relies more on flavor than frills. It boasts ample amounts of white and dark meat, hearty veggies like peas and corn and a light, crispy puff pastry on top.
The Jacob deGrom, Se-Port Deli (East Setauket)
Folks come from Connecticut just to indulge in these other-worldly sandwiches,and Mets pitcher Steven Matz even frequented it way-back-when (and even returned when he made it to the Big Leagues). He has his own sandwich, but we’re going to recommend you opt for the one named after Cy Young winner Jacob deGrom. You don’t have to choose between chicken or beef — it has both, plus melted muenster cheese, onion rings, lettuce, tomato with ranch and chipotle dressing.
Tomahawk Steak, Prime 1024 (Roslyn)
This tender, juicy steak weighs in at 40 oz. and is, quite frankly, a cut above the rest. It’s made for sharing with family (or friends, when we can all be together again). During COVID-19, the restaurant is allowing people to get this creation by Chef Greg Yarrow on DoorDash. Those who feel safe can dine Inside at the vibrant, white tablecloth-eatery that.
Branzino, Limani, (Roslyn)
Greek food has a large following on Long Island, and Limani has been hailed as one of the best places to go for an upscale experience. The flaky, buttery Branzino receives rave reviews. It’s light and just a little sweet, providing a welcome break from more common fish dishes like salmon and tuna.
Astakomakaronada, Oniro (Woodbury)
“Astakomakaronada” may seem intimidating, but it’s actually Greek for one of the most approachable dishes around: lobster pasta. At Oniro, which recent welcomed Executive Chef
Peter Spyropoulos (Le Cirque and Bouley) to its kitchen, the meal features warm lobster over linguine with tomato sauce for a dish that manages to strike the perfect balance between luxurious and comforting.
